SCA BARISTA TRAINING
''The Barista course teaches you the basic practical skills needed behind the bar, such as how to set up your grinder, creating espresso for milk-based drinks, foam and texture for milk preparation, and creating latte art. It also clarifies health and safety issues, customer service protocols and basic business practices.
The Barista Foundation course enables students to gain an introductory understanding of coffee itself, as well as the fundamental skills required to prepare grinders, espresso, frothed milk and latte art techniques to SCA quality standards, while applying health and safety practices. Practical learning objectives and activities prepare the student to perform the essential duties of a barista. A written exam tests theoretical knowledge based on the learning objectives of the core course.
The Barista Skills Intermediate course builds on the concepts and skills introduced in the Foundation course. Ideal for someone who has barista skills experience and wants to explore how to improve coffee quality and prepare for the more complex job functions found in the barista profession. Through this interactive course, students will gain a deeper understanding of coffee itself, particularly the impact of coffee variety, origin and processing methods on flavor.
They will learn in depth coffee quantity, grind texture, water quality and pour time parameters and their interaction while searching for a brewing recipe, beverage making and taste differences, workflow management and efficiency, sensory aspects of espresso extraction, milk processing and techniques, and latte art.
In addition to coffee preparation, this course also covers basic concepts related to health and safety, customer service and basic business practices. A written exam will test intermediate course knowledge, while a practical exam will evaluate the student's ability in terms of grinder calibration, espresso extraction analysis, latte art skills and beverage making.
SCA BREWING TRAINING
Brewing courses cover numerous coffee brewing methods as well as brewing variables that affect quality.Grinding profiles, Brewing methods, Coffee strength measurements Hands-on learning is emphasized by focusing on the coffee extraction chart.
The Brewing Foundation course introduces the student to different coffee brewing methods. The student will receive theoretical and practical hands-on training for a range of devices, including automatic and manual coffee brewing machines, as well as other coffee makers commonly used in their local culture. Practical learning objectives and activities prepare the student to produce a delicious brew based on an understanding of basic brewing elements and analysis of brewing results. A written exam tests theoretical knowledge based on the learning objectives of the core course.
The Brewing Intermediate course builds on the concepts and skills introduced in the Foundation course. Ideal for someone who has brewing experience and wants to further explore how to improve coffee quality. This course covers the exploration of the brewing process in terms of device usage; extraction order and soaking; the essential elements of brewing and their individual effects on the final cup; scientific measurement of extracted coffee strength and charting the extraction of a coffee; Explains the importance of cleaning and maintenance, along with the analysis of brewed coffee and espresso and the adjustments to consider to deliver a properly ground, well-balanced cup. A written exam tests intermediate course knowledge, while a practical exam evaluates the student's ability to identify strength and extraction differences in brewed coffee. Prepare brews from different devices and comes close to diagnosing how to fix a poorly brewed coffee recipe from an automatic filter coffee maker.
SCA SENSORY SKILLS
The Sensory Skills course introduces the fundamentals of sensory assessment in a practical and interactive way. Explores how human senses influence perception and how to apply this knowledge when evaluating the natural properties of coffee. Students coffee; They gain the ability to distinguish specific sensory aspects, including body, acidity, bitterness, and more. This tutorial introduces scent identification references and also focuses on the purpose and procedure of performing an SCA tasting. Students gain insight into identifying specialty coffee attributes as well as a general perspective on how to apply this in business. Practical learning objectives and activities specifically prepare the student to identify key differences in coffee characteristics, recall scent identification, and create a tasting exercise according to the SCA Tasting Protocol. A written exam tests theoretical knowledge based on the learning objectives of the core course. The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills course and prepares the student for more complex job functions in the sensory evaluation of coffee and related products. This course covers the physiology of taste and aroma, types of sensory analysis tests, the functioning of a tasting session; diversity of coffee characteristics; Use of the SCA Flavor Wheel and WCR Sensory Dictionary; and includes implementing a sensory analysis panel and session. A written exam tests intermediate course knowledge, while a practical exam evaluates the student's ability to identify key differences in coffee characteristics and recall scent identification.
SCA ROASTING TRAINING
Roasting modules, roasting cycle, roasting levels, Teaches the roasting process, including identifying defects and the physical changes the beans undergo during the roasting process, as well as work area management.
The Roasting Foundation course teaches the student about the roasting process, including how to control the sensory aspects of coffee through light or dark roasting, along with the physical changes that occur during the process. Students will also learn about the basic structure of the roaster, general maintenance and fire prevention. Practical learning objectives and activities prepare the student to follow instructions given by the instructor for three different roasts and record relevant data and observations per roast using an appropriate roasting log. A written exam tests theoretical knowledge based on the learning objectives of the core course.
The Roasting Intermediate course builds on the introductory concepts of the Foundation course. Ideal for someone who roasts and wants to gain a deeper understanding of the roast profile, the relationship of the profile to color, the relationship between the roast profile and sensory expression, and the impact of development time. Students will further explore basic thermodynamics and heat transfer, as well as the physical and chemical changes that occur during roasting. There will then be entry into the roasting facility for sample roasting and a review of safety and maintenance protocols. A written exam tests intermediate course knowledge, while a practical exam evaluates the student's ability to roast coffee correctly using a reference and extract the coffee the correct color while accurately completing a roasting log form.